These maple miso brussel sprouts make the perfect side dish for a holiday meal (or any meal really). This recipe will convert anyone into a brussel sprouts fan! Sweet and salty, these sprouts are amazing!
If you’re looking for more veggie-packed side dishes, check out my Herby Roasted Potatoes or Strawberry Basil Bruschetta.
Why you’ll love these maple miso brussel sprouts
- Prep ahead: you can wash and cut the brussel sprouts, and make the dressing ahead of time, and then do everything else the day of.
- Source of veggies: these brussel sprouts are flavourful and delicious, and you won’t feel like you’re eating vegetables, but you are!
What you need to make these maple miso brussel sprouts
Here’s what you need to make this recipe, all the ingredient quantities are in the recipe card below.
- brussel sprouts
- almonds
- miso
- maple syrup
- Dijon mustard
- balsamic vinegar
- olive oil
- orange juice
Substitutions & Additions
Additions
- Parmesan: I like to top the final dish with shredded parmesan for some additional saltiness
Maple Miso Brussel Sprouts FAQs
Maple miso Brussels sprouts are roasted uBrussels sprouts tossed in a sweet and savoury glaze made with maple syrup and miso paste. They make a flavourful and nutritious side dish.
Yes! You can prep your Brussel sprouts ahead of time – wash, trim, and cut in half, and you can make the dressing. However I would roast the sprouts and assemble right before serving.
Serve as a side dish with grains, proteins, or as part of a holiday or weeknight meal. Garnish with slivered almonds.
Sure! Add chili flakes, sriracha, or a touch of cayenne to the glaze for a spicy kick.
Absolutely! Garlic, ginger, sesame oil, chili flakes, or soy sauce would be fun additions to try.
Maple Miso Brussel Sprouts
Ingredients
- 4 cups brussel sprouts, halved
- ¼ cups slivered almonds
Dressing
- 1 Tbsp olive oil
- 2 tsp Dijon mustard
- 2 tsp maple syrup
- 1 tsp miso
- 1 tsp balsamic vinegar
- 2 Tbsp fresh orange juice
Instructions
- Preheat oven to 400 °F
- Thoroughly wash and cut brussel sprouts in half. Remove any brown or yellow outer leaves. Add to large bowl. Toss with olive oil, salt and pepper. Transfer to a parchment paper lined baking sheet and bake 15-20 minutes (toss half way through), until they are brown and outer leaves are crispy.
- When they’re almost done, remove from oven and add the slivered almonds and half the dressing. Toss to coat, then return to the oven for another 5 minutes. You don’t want the almonds to burn.
- Remove from oven, drizzle remaining miso dressing on, mix to coat evenly.
- Transfer to serving dish, garnish with shredded parmesan if you want, and enjoy!
Nutrition
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